Spicy one pan warm Butternut and chorizo salad. It is delicious, filling, and can be eaten as a meal or as a side salad. You can also play around with the ingredients and use bacon or sausages instead of chorizo. Or leave out the meat for a vegetarian option. The feta could also be replaced with goat’s cheese or shavings of parmesan.
1 small butternut or onion squash, deseeded and cut roughly into 5cm pieces
1 tsp flaked chilli flakes
1 tsp cumin seeds, ground
a small handful of oregano
sea salt and black pepper
2 red onions, roughly sliced
a small punnet of baby tomatoes
a small bunch of coriander leaves, chopped
3–4 tbsp extra virgin olive oil
2 large chorizo cooking sausages, casings removed and sausages cut into long rounds
150g tinned borlotti beans
a small bag of baby spinach or rocket
100g feta/goats cheese or parmesan shavings
Preheat the oven to 190°C. Place the butternut in a tin, drizzle with olive oil and sprinkle the smoked paprika, cumin, salt and oregano over and massage over the butternut. Roast for about 20 minutes turning to coat them in the oil. Add the chorizo. Cook for another 20 minutes. The butternut should be brown and slightly crunchy on the edges and almost soft.
Meanwhile, pound the coriander leaves in a pestle and mortar with a pinch of salt until you have a green paste. Cover with the extra virgin olive oil and set aside.
Gently mix in the borlotti beans in with the butternut. Gently place the tomatoes and feta cheese on top of the butternut and roast for another 10 minutes until the tomatoes start to burst and the feta gets crunchy and brown.
Drizzle the coriander oil over the butternut, add rocket or spinach to garnish